Toffee Crunch Ice Cream

    6 hours

    This lovely ice cream features Dime bars, my favourite.

    17 people made this

    Serves: 6 

    • 1 egg, lightly beaten
    • 125g caster sugar
    • dash salt
    • 240ml milk
    • 100g plain chocolate, melted and cooled
    • 160ml whipping cream
    • 2 tablespoons strong filter coffee
    • 3/4 teaspoon vanilla extract
    • 80g Dime bars, crushed
    • 40g chopped pecans

    Prep:10min  ›  Cook:15min  ›  Extra time:5hr35min  ›  Ready in:6hr 

    1. In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 70 degrees C and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours.
    2. Fold in Dime bars and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to become firm in the freezer for 2 to 4 hours before serving.

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    Reviews in English (7)


    Not a fan of this recipe, even though I took care of the "iciness" issue by using two parts cream to one part half and half. As written, iciness would nearly be a guarantee. The coffee is totally irrelevant and tasteless here and may have even negatively affected the consistency of the ice cream, which took much longer than usual to freeze. Also, I have made chocolate ice cream many times, and have never had a problem with flecks of chocolate in the ice cream--but this is the first time I've used a recipe calling for German's sweet chocolate. So with the coffee and the German's sweet chocolate being new ingredients to chocolate ice cream, I can only guess one or the other or both caused this difference in texture, consistency and the grainy, unappealing flecks of chocolate. There are a couple of other far superior chocolate ice cream recipes on this site that I will definitely stick with.  -  12 Aug 2008  (Review from Allrecipes US | Canada)


    I probably shouldn't rate this recipe because I didn't make it exactly as the recipe stated. I didn't have sweet german chocolate so substituted semi-sweet baker's chocolate and added a couple tablespoons of sugar. I didn't have any toffee bars or nuts so cut up some Snicker's instead. I also doubled the entire recipe. It was really, really good, even creamy right out of the freezer the next day. My husband, a icecream fanatic, was really impressed. I'm sure this recipe is even better using all the right ingredients!  -  23 Jun 2007  (Review from Allrecipes US | Canada)


    This recipes is really, good!! We saw that some people were having trouble with ice crystals, or the ice cream being too icy, so we added 1/3cup more cream to the mixture, also some people complained about the coffee not making a contribution to the flavor of the ice cream, so we added a tablespoon more of strong coffee. It the end, the flavors balanced out really well. Definitely REDO in my book  -  26 Nov 2008  (Review from Allrecipes US | Canada)